Norwegian Meatballs - Norway
This recipe was taken from E-Cookbooks International Recipe Sampler
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INGREDIENTS
Nutrition- 1⁄4cup milk
- 1⁄2cup cornstarch
- 1lb ground chuck
- 1
- 3⁄4teaspoon salt
- 1⁄2teaspoon nutmeg
- 1⁄4teaspoon pepper
- 1
- 2tablespoons vegetable oil
- 2(13 1/2 ounce) cans beef broth
- 2⁄3cup sour cream
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DIRECTIONS
- In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
- Add meat, onion, salt, nutmeg, pepper and egg.
- Mix until well blended.
- Cover.
- Refrigerate at least 20 minutes for easier shaping.
- Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
- Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
- Remove with a slotted spoon.
- Drain on paper towels.
- Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
- In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
- Pour into skillet.
- Over med heat, cook while stirring constantly, until sauce boils and thickens.
- Add meatballs and reduce heat to low.
- Cover and simmer 15 minutes.
- Stir in sour cream and remove from heat.
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